Heirloom Tomato Sandwiches with Whipped Basil Ricotta

Serves 4 · 20 min prep · 5 min cook

Ingredients

• 8 slices thick-sliced sourdough bread
• 1 cup whole-milk ricotta
• 1/2 cup packed fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 1 garlic clove
• 1 tsp lemon zest
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1.5 lb heirloom tomatoes
• 1/2 tsp flaky sea salt
• 2 tbsp hot honey
• 2 cups baby arugula

Instructions

1. 1Pat the ricotta dry with a paper towel if it looks watery, then add it to a food processor with the basil, olive oil, peeled garlic, lemon zest, kosher salt, and black pepper.
2. 2Pulse until the mixture is smooth, pale green, and spreadable, scraping the bowl once; taste and adjust salt if needed, then transfer to a small bowl and chill while you prep the rest.
3. 3Slice the heirloom tomatoes into generous 1/3-inch rounds and lay them on a paper-towel-lined sheet pan; sprinkle lightly with flaky sea salt and let them sit 5 minutes so excess moisture draws out.
4. 4Toast the sourdough slices in a toaster or under a broiler set to high until deep golden and crisp on both sides, about 2 minutes per side if broiling; watch closely so they do not burn.
5. 5Spread a thick layer of the whipped basil ricotta on one side of every toast slice while the bread is still warm so it softens slightly into the surface.
6. 6Blot the salted tomato slices once more, then layer overlapping tomato rounds on four of the ricotta-spread toasts.
7. 7Drizzle the tomatoes with hot honey, grind on a little extra black pepper, and pile a small handful of baby arugula on top of each.
8. 8Cap with the remaining ricotta-spread toasts, press gently, and slice each sandwich in half on the diagonal.
9. 9Serve immediately while the toast is still crisp, or wrap tightly in parchment for a work-friendly pack that holds up for a few hours.